Last week, I joined more than 100 guests to celebrate a love for butts. Yes, butts. As in, rear ends, badonkadonks, booties, rumps, derrieres, arses, cabooses, backsides, milkshakes.
Hosted by the Yong Professionals Board of Chris4Life in conjunction with Chef Rock Harper, third-season champ of Hell’s Kitchen, and Crios Modern Mexican restaurant, the Eat4Life event challenged 4 local chefs to create healthy, colon-friendly, tasty dishes from a list of ingredients provided by nutrition and wellness consultant Kristy Rodriguez.
You mean, I get to party and eat for a good cause? No amount of dedication would make me run a marathon (although I deftly support those who do) but sampling dishes from top chefs I can certainly get down with.
“Love Your Butt” was imagined by the committed crew at Chris4Life, a non-profit organization dedicated to raising awareness for colon cancer. I’ll admit I first found myself giggling at the idea of a food event for colons. But in reality, colon cancer is nothing to laugh about. It’s the second-leading cause of cancer deaths for men and women in the U.S., and moreover, research and development for colon cancer is severely underfunded. Over the years I haven’t always loved my butt, but I can say that I now appreciate the fact that I have one.
Chef Scott Drewno from The Source by Wolfgang Puck offered a beautiful tea-cured salmon with a wonderfully spicy Sriracha-infused powder, Chef Juan Argueta of Crios grilled up tequila and lime marinated shrimp with a light, refreshing green gazpacho, Chef Allan Javery of Scion Silver Spring brought us home with piping hot vegetarian shepard’s pie and arugula salad, and Chef Rock Harper of DC Central Kitchen cooked up a lightly poached salmon on a bed of puréed and pickled root vegetables.
To complement, Crios bartenders pumped out blueberry margarita slushies–in honor of the official colon cancer color blue–and hosts livened up the party by asking trivia questions to be redeemed for prizes. Registered dietician Sarah Waybright spoke about how food affects the body, and attendees grazed on small plates and mingled with drinks in hand while mulling over auction items.
In the end, chef Scott Drewno’s tea-cured salmon was crowned the winning dish of Eat4Life 2013. I had 3 servings, so yes, I would agree with this decision. In the meantime, I’m gonna make sure to give my tushie a little extra lovin’.